With the temperatures cooling off, heating up the oven is now more practical. I don’t have to strip down to bare necessities when I’m baking just to withstand the heat. A few times this summer, even though it was 85 or 90 degrees out (and nearly the same inside–no AC), I just had to have [insert sweet baked dessert here]; so I there I was, right next to the roasting oven, measuring, mixing, whipping up some combination of butter and sugar, in my swimsuit or other minimalist apparel, just hot as heck.

Now that it’s cool, the warm oven is lovely. Especially when these come out: World Peace Cookies. Yes, yes, they are that good.

Recipe from smittenkitchen.com. (Instructions are slightly modified.)

World Peace/Korova Cookies
Paris Sweets, Dorie Greenspan

Makes about 36 cookies (I only got 24)

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

Beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Pour in the flour mixture, drape a kitchen towel over the bowl and around the mixer to protect yourself and your kitchen from flying flour. Mix just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours.

Getting ready to bake: Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. ☼